Korean cuisine

Chen Jee-Chi-Claire

VicentaLakin

Chen Jell-O is an appetizer for family to go to a hotel outside, and here I'm doing the same thing。

Korean pickle tofu pot

VicentaLakin

Sushi

VicentaLakin

I think sushi's the best season to eat, so first we don't have to be in the kitchen with smoke and smoke, and then we'll eat well. I made a fruit flavor today, and I used it to dye, beautiful colours and sweet tastes to be loved by children

Foul omelet for mushrooms

VicentaLakin

With all kinds of favorite vegetables, with water evaporated eggs, with this mushroom evaporated omelet, which used to be fried with eggs, this time with a different taste and taste. I think it's a very good meal for kids and old friends... ..the steamed eggs are the best way to ensure that eggs don't lose too much nutrition. Rice made with soft eggs and fresh vegetables is not only fully nutritious, but even softer and leaner, recommended。

Beef ham rice

VicentaLakin

It's been a long time since I've been working on it. I can still remember what it tasted like

Pickle radish

VicentaLakin

radish pickles are a Korean-style pre-eat. This dish is based on white carrots that are very suitable for this season。

The violet

VicentaLakin

Sushi

VicentaLakin

Korean fried mushrooms

VicentaLakin

Cream noodles

VicentaLakin

IT'S BEEN A WHILE SINCE WE'VE HAD COLD NOODLES, AND NOW WE REMEMBER THIS COLD FACE THAT LOOKS LIKE A COOL MOUTH, A SMOOTH-WIDTH, SWEETLY SOUR AND SPICY, WARMER SUMMER FOOD, AND THAT'S MY SISTER'S COOLER FACE AND MORE SATISFACTORY. FOR THOSE WHO HAVE NO APPETITE, ENJOY THE SWEET TASTE OF SOUR. BUT THE ONLY THING I DIDN'T THINK WAS THAT MY STOMACH WAS SO BAD THAT I COULDN'T EAT SOMETHING THAT WAS TOO SOUR, THAT IT WAS SO DEPRESSING TO WATCH FOOD AND NOT EAT IT. SO THE STOMACH IS REALLY GETTING WORSE, BEFORE IT WAS COLD FOOD AND GARLIC, AND NOW THE ACID CAN'T BE EATEN. THAT'S WHAT THE DOCTOR SAID A FEW YEARS AGO. YOU'RE THE LADY'S BELLY, NOT THE USUAL BEAUTY. LOOKS LIKE WE'LL HAVE NOTHING TO EAT FOR SWEET FOOD LATER。